We want to surprise you, excite you, and make you remember, that is why each dish is made with so much care
Burrata cheese breaded and fried with tomato jam and basil land
Aubergine millefeuille, mozzarella fior di latte, tomato ragu and parmesan.
Veal round marinated and cooked at low temperature with special sauce of tuna and anchovies
Raw veal, 24-month cured parmesan flakes, black truffle and dried tomato.
Mixed Italian cheeses with accompaniment (2 people).
Octopus tentacle cooked at a low temperature and grilled with Sorrento limoncello gel.
Pappardelle fresh pasta, wild boar meat and Portobello mushrooms
Handcrafted light mixture pasta stuffed with "mozzarella fior di latte" and soft ricotta cheese sauteed in cherry tomato sauce and basil.
Spaghetti pasta, prawns, egg yolk and parmesan.
Pappardella fresh pasta, scallop, shiitake mushrooms, cream of milk and cream of mushrooms.
Ziti di Gragnano short pasta, deer meat and tomato sauce.
Rice "Carnaroli", squid ink, octopus and prawns.
Rice "carnaroli", egg yolk, pig cheek , black truffle and parmesan.
Linguina pasta, black garlic, extra virgin olive oil, prawns and black truffle.
Stuffed egg pasta with homemade bechamel and mushrooms, with a raw carabinero tartare.
“Linguina di Gragnano” pasta with red cherry tomato sauce and lobster (2 people).
Duck breast glazed with orange with orange sauce and garnishes of the day.
Pork rib, honey and glazed meat sauce.
Cod fillet cooked at low temperature with garnishes of the day.
Beef entrecote, mixed shoots, cherry tomato and parmesan
Whole lobster cooked at low temperature, flambéed and shelled, served with special sauce, basil earth and lemon peel powder.